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Table III.
Parameters derived from Maxwell model (λ i and G i for i = 1, …, 5) over the ripening of a commercial low-fat soft cheese containing whey proteins.
| Ripening time (days) | λ1 = 0.01 s1 |
λ2 = 0.1 s1 |
λ3 = 1 s1 |
λ4 = 10 s1 |
λ5 = 100 s1 |
R 2 |
|---|---|---|---|---|---|---|
| G 1 (Pa)2, 3 | G 2 (Pa)2, 3 | G 3 (Pa)2, 3 | G 4 (Pa)2, 3 | G 5 (Pa)2, 3 | ||
| 1 | 177.4 ± 7.7a | 83.4 ± 5.7a | 56.6 ± 3.9a | 57.9 ± 1.2a | 31.5 ± 2.9a | 0.99 |
| 21 | 134.5 ± 17.9a | 60.8 ± 6.8b | 38.6 ± 7.9b | 34.1 ± 7.0b | 29.4 ± 7.0b | 0.99 |
| 48 | 125.9 ± 13.0a | 58.1 ± 10.7b | 30.1 ± 4.5bc | 21.9 ± 3.9bc | 28.9 ± 4.8b | 0.99 |
| 76 | 77.7 ± 10.5b | 38.0 ± 3.0c | 23.1 ± 1.5c | 20.7 ± 1.8c | 14.3 ± 3.1c | 0.99 |